KR102013602B1 - The manufacture method of soybean curd prepared by using concentrated grapefruit as coagulating agent - Google Patents

Abstract

The present invention comprises the step of preparing tofu by adding a coagulant mixed with a grapefruit concentrate and magnesium chloride, tofu production method, yield, sugar, water retention, moisture content and hardness increase to the tofu prepared by the method It is about.
The tofu prepared by the manufacturing method of the present invention uses a grapefruit concentrate of a natural component together with magnesium chloride as a chemical coagulant, and as a coagulant, it is possible to lower the content of the chemical coagulant as compared to the conventional tofu, the yield is increased, the water content and the water holding power To increase the texture is good, the sugar content is increased can be produced tofu excellent functionality.

Description

The manufacturing method of soybean curd prepared by using concentrated grapefruit as coagulating agent}

The present invention relates to a method for preparing tofu, the yield, sugar content, water holding capacity, and water content increasing by the method comprising the step of preparing tofu by adding a grapefruit concentrate and magnesium chloride as a coagulant.

Tofu is a type of non-fermented soybean food that is widely consumed in Korea, Japan, and China. The method of manufacturing tofu is called crushing washed beans with water at room temperature and grinding soy beans with water. The soy juice prepared in the grinding step is heated, mixed with the addition of a chemical coagulant, cooled to 75 ° C to 78 ° C, and completely solidified. As such, coagulants which are essentially used in the preparation of tofu, for example, chemical coagulants such as calcium chloride, calcium sulfate, and glucono-δ-lactone, are not completely removed in the manufacturing process. There is a problem that the harmful substances contained in these chemical coagulants bind to the protein of tofu. In recent years, metal ions such as calcium sulfate, magnesium chloride, and gluconotellactone such as calcium, magnesium, and acid are often used, but general coagulants such as calcium sulfate have a high amount of continuous water generation in the finished state. The yield can be reduced and the tofu can be easily deteriorated. Therefore, it is difficult to store for a long time in the refrigerated state, the softness and elasticity of the tofu is easily degraded, there is a problem in that the taste and texture drop. Tofu prepared in this way is less reliable in food stability, poor taste and texture, and does not contain enough nutrients, it was difficult to expect good quality tofu.

In the present invention, while reducing the content of the chemical coagulant, it was intended to develop a material that can be replaced with a natural coagulant.

Republic of Korea Patent Publication No. 10-2008-0098774

An object of the present invention is soaking the dried beans in water, and then grinding (1);

(2) separating the soymilk by increasing the crushed soybeans and filtering; And

After heating the soy milk, it is to provide a manufacturing method of tofu comprising the step (3) of preparing tofu by adding a grapefruit concentrate and magnesium chloride as a coagulant.

Another object of the present invention is to provide a tofu for increasing yield, sugar content, water retention, moisture content and hardness produced by the above production method.

As one aspect for achieving the above object,

The present invention comprises the steps of (1) crushing the dried soybeans in water;

(2) separating the soymilk by increasing the crushed soybeans and filtering; And

After heating and cooling the soy milk, a method of preparing tofu is provided, comprising the step (3) of adding grapefruit concentrate and magnesium chloride as a coagulant to prepare tofu.

The present inventors have made intensive efforts to develop a natural coagulant that can reduce the content of magnesium chloride, a chemical coagulant, and have confirmed that grapefruit concentrate can be used as a natural coagulant. It can be lowered, the yield is increased, the moisture content and water retention capacity is increased, the texture is good, and the sugar content is increased to confirm that it is possible to manufacture tofu excellent in functionality and completed the present invention.

In the present invention, the method for preparing tofu comprises soaking the dried beans in water and then grinding them (1).

Soybean of the present invention may be any one generally used for the production of tofu, and is not particularly limited. In general, the soybean of the present invention may be soybean. In the present invention, when soaking soybeans, it is called to 3-13 hours to be used to prepare tofu, specifically called for 3-4 hours in the summer, 5-6 hours in the spring, autumn, 12-13 hours in winter is used to make tofu . If the soaking time of the beans is less than 3 hours, soybeans are not called enough, the grinding process may not be smooth, and the tofu may not be soft enough. If the soaking time of the beans exceeds 13 hours, the beans are likely to deteriorate. Absorption rate when soaking is faster as the water temperature is higher, so immersion in warm water is good, but the water temperature of 15 to 25 ℃ is appropriate because the enzyme decomposition and microbial growth is concerned. In the present invention, the water was immersed in water of 20 to 25 ℃ for 10-11 hours.

The grinding of the soybean called in the present invention can be performed by appropriately grinding while adding water to the beans at a constant rate using a millstone, a mechanical grinder, an electric grinder or the like.

In one embodiment of the present invention after washing three times the 1000g dried soybeans, 5 times the weight of the dried soybeans were mixed for 10-11 hours, and was crushed twice with 1 hp vertical soymilk.

In addition, in the present invention, the manufacturing method of the tofu comprises the step (2) of separating the soy milk by filtering the ground crushed soybeans.

The cooker of the present invention may be carried out by heating the ground crushed beans to 90 to 100 ℃ for 40 to 60 minutes while stirring, and then additionally heated for 5 to 15 minutes after reaching the temperature. More specifically, after reaching 94 ° C., it may be performed by additional heating for 10 minutes.

Degeneration of some proteins is induced by the cooker, and crushed soybeans are separated into sesame and soy milk. When the temperature of the heated ground soybean (soybean juice) is 90 to 100 ° C, the extraction rate of soy milk solids, crude protein and crude fat is high when soymilk is separated from the ground soybean (soybean juice), and the extraction yield of soy milk is also high. In addition, when the temperature of the ground soybean (bean juice) obtained by heating is higher or lower than 90 to 100 ℃ or the additional heating time is less than or more than 5 to 15 minutes, soymilk extraction yield is reduced.

The heated soy juice is filtered to separate soy milk and sebum. The filtration can be carried out in a conventional manner, and is not particularly limited.

In one embodiment of the present invention while stirring the ground beans (soybean juice) was heated until the temperature of the ground beans (soybean juice) is 94 ℃, after reaching 94 ℃, additional heating for 10 minutes to increase. Thereafter, the sebum was filtered through a filter cloth to obtain soy milk.

In addition, the method of manufacturing the tofu in the present invention comprises the step (3) of heating the soymilk after cooling and cooling, adding grapefruit concentrate and magnesium chloride as a coagulant to prepare the tofu.

The filtered soy milk is heated to 85-90 ° C. and then cooled. When the temperature of the cooled soy milk reaches 75-80 ° C., a coagulant mixed with grapefruit concentrate and magnesium chloride is added to solidify.

In the present invention, a coagulant may be added to the heated and cooled soymilk at 1.0 wt% to 6 wt%, and the coagulant may be added at 1.25 wt% to 5 wt% of grapefruit concentrate and 0 to 0.1 wt% of magnesium chloride. . More specifically, the coagulant may be added 1.25% by weight of grapefruit concentrate, 0.1% by weight of magnesium chloride.

In one embodiment of the present invention, after heating and cooling the filtered soy milk, 1.0% by weight to 6% by weight of the coagulant was added, specifically 1.25% by weight to 5% by weight of the grapefruit concentrate, the magnesium chloride from 0 to 0.1% by weight of the heated soymilk was coagulated, and it was put in a tofu mold and pressed to form a tofu to prepare the tofu of Examples 1 to 4. The head boot used for the crimping and molding was 7.5 cm × 9.7 cm × 5.5 cm, the head boot crimp lid is 7 cm × 9.3 cm × 4.45 cm, the brick used during the crimping 11 cm × 22.5 cm × 6.4 cm / 3.0 ~ 3.3 kg, the pressing time was 4 hours, the pressing force was 451.92 Pa. After the compression and molding, the mixture was cooled for 24 hours.

In one embodiment of the present invention, compared to Comparative Example 1 using only magnesium chloride as a coagulant, when the grapefruit concentrate and magnesium chloride were used as a coagulant, the magnesium chloride content could be reduced, the yield was increased, the water content and the water holding capacity were increased. The texture was good, and the sugar content was increased to provide tofu excellent in functionality. More specifically, the yield of the tofu of Example 1 using 1.25% by weight of grapefruit concentrate and 0.1% by weight of magnesium chloride was the highest, and the sugar content was higher than that of commercial stew tofu and commercial tofu tofu, which was used as a positive control. The levels of water retention were similar to those of commercial stew tofu and commercial tofu tofu. In addition, the tofu of Examples 1 and 3 using 1.25% and 2.5% of grapefruit concentrate was similar in hardness to commercially available stew tofu, and can be used as a tofu for stew. Examples 2 and 4 of 1.5 and 5% of grapefruit concentrate were used. Tofu was similar in hardness to commercially available tofu tofu and confirmed that it could be used as tofu for tofu.

The present invention relates to a method for preparing tofu, the yield, sugar content, water holding capacity, and water content increasing by the method comprising the step of preparing tofu by adding a coagulant mixed with a grapefruit concentrate and magnesium chloride. .

The tofu prepared by the manufacturing method of the present invention uses a grapefruit concentrate of a natural component together with magnesium chloride, a chemical coagulant, as a coagulant, so that the content of the chemical coagulant can be lowered compared to the conventional tofu, the yield is increased, and the water content and water holding power are increased. Increased texture is good, and sugar can be increased to produce excellent tofu.

1 shows the yield of tofu.
Figure 2 shows the pH of the tofu.
Figure 3 shows the sugar content of tofu.
Figure 4 shows the chromaticity of the head.
Figure 5 shows the water holding power of the head.
Figure 6 shows the water content of the tofu.
Figure 7 shows the hardness of the head.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art may easily implement the present invention. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention.

< Example  1>

1000g of dried soybeans were washed three times and mixed for 5 times the weight of dried soybeans for 10-11 hours. Soaked soybeans were made with 1 hp of vertical soymilk using 8 times the weight of dried soybeans. Two milling cycles. The ground beans were heated with stirring until reaching 94 ° C. for 40 to 60 minutes, and after reaching 94 ° C., the mixture was further heated for 10 minutes to cook. Thereafter, the sebum was filtered through a filter cloth to obtain soy milk. In addition, the filtered soy milk was heated until it reached 85-90 ° C, and then cooled to adjust the temperature of the soy milk to 75-80 ° C. Thereafter, the grapefruit concentrate and magnesium chloride were added as a coagulant to coagulate. At this time, 12.5 g of the grapefruit concentrate was diluted in 25 g of water, and the grapefruit concentrate diluted in 25 g of water and 0.1% (1 g) of magnesium chloride were added to 975 g of the heated soymilk in a total of 1000 g including water and heated soymilk. The grapefruit concentrate contained 1.25% (12.5 g) and magnesium chloride 0.1%. Tofu was prepared by putting the solidified soymilk into a tofu mold and pressing. The head boot used for the crimping and molding was 7.5 cm × 9.7 cm × 5.5 cm, the head boot crimp lid is 7 cm × 9.3 cm × 4.45 cm, the brick used during the crimping 11 cm × 22.5 cm × 6.4 cm / 3.0 ~ 3.3 kg, the pressing time was 4 hours, the pressing force was 451.92 Pa. After the compression and molding, the mixture was cooled for 24 hours.

< Example  2>

Tofu was prepared in the same manner as in Example 1 except that the grapefruit concentrate 1.5% (15 g) and magnesium chloride 0.075% (0.75 g) were added and solidified.

< Example  3>

Tofu was prepared in the same manner as in Example 1, except that 2.5% (25 g) of the grapefruit concentrate and 0.005% (0.5 g) of magnesium chloride were added thereto and coagulated.

< Example  4>

Tofu was prepared in the same manner as in Example 1, except that 5% (50 g) of grapefruit concentrate was added and coagulated.

< Comparative example  1>

Tofu was prepared in the same manner as in Example 1, except that 0.2% (2 g) of magnesium chloride was added and coagulated.

The coagulant content used to prepare the tofu in Examples 1 to 4 and Comparative Examples is summarized as follows.

Experimental Example  1: yield measurement

The yields of the control tofu prepared in Examples 1 to 4 and Comparative Example 1 were measured. The results are shown in FIG. As a result, the highest yield was 98.57% in tofu using 1.25% of grapefruit concentrate and 0.1% of magnesium chloride as a coagulant. The addition of grapefruit concentrate showed a significantly higher yield than that of only magnesium chloride as a coagulant. .

Experimental Example  2: pH measurement

The pHs of the control heads prepared in Examples 1 to 4 and Comparative Example 1 were measured. The results are shown in FIG. As a result, the commercial stew tofu used as a positive control was pH 6.623 ± 0.017, and the commercial tofu tofu was 6.573 ± 0.001 and the control head of Comparative Example 1 using 2% magnesium chloride as a coagulant was measured to be 6.318 ± 0.225. The pH difference with tofu was the smallest.

In addition, the pH of the grapefruit concentrate was 3.339 ± 0.040, so that in the case of tofu prepared in Examples 1 to 4, the pH was significantly lowered as the concentration of the grapefruit concentrate increased. Therefore, tofu having a pH similar to that of the positive control was the control tofu of Comparative Example 1 containing 2% magnesium chloride, tofu of Example 2 prepared using 1.5% grapefruit concentrate and 0.075% magnesium chloride as a coagulant.

Experimental Example  3: sugar ( Brix% ) Measure

The sugar content of the soymilk prepared in Examples 1 to 4 and Comparative Example 1 was measured. The results are shown in FIG. As a result, the sugar content of commercial stew tofu and commercial tofu tofu used as positive control were 0.77 ± 0.09 and 0.77 ± 0.04, respectively. Tofu of the positive control, the control of Comparative Example 1 using magnesium chloride 2%, Example 2 using 1.5% grapefruit concentrate, Example 3 using 2.5% grapefruit concentrate, there was no significant difference, 5% grapefruit concentrate In the case of Example 4 using the highest sugar content, Example 1 using 1.25% grapefruit concentrate also showed significantly higher sugar content than the positive control.

Experimental Example  4: external chromaticity measurement

The external chromaticity of the tofu prepared in Examples 1 to 4 and Comparative Example 1 was measured. The results are shown in FIG.

In case of L (brightness), the control head of Comparative Example 1, which used 88.48 ± 0.85 and magnesium chloride 2%, was 87.72 ± 0.06. In addition, the value of commercial tofu tofu used as a positive control was the highest (89.77 ± 0.61).

Tofu of Example 1 using 1.25% grapefruit concentrate and 0.1% magnesium chloride was 86.09 ± 0.25, which was the closest to commercial tofu. In addition, tofu of Example 2 using 1.5% grapefruit concentrate and 0.075% magnesium chloride, 85.75 ± 0.24 tofu, grapefruit concentrate 2.5%, tofu of Example 3 using magnesium chloride 0.005% to 84.97 ± 0.28, 5% using grapefruit concentrate Tofu of Example 4 was found to be 82.84 ± 0.06, the higher the concentration of grapefruit concentrate, the lower the brightness value.

In the case of a (redness), the control head of Comparative Example 1 using 3.90 ± 0.32 of commercial stew tofu and 2% magnesium chloride, which was used as a positive control, was 3.63 ± 0.17. Commercial tofu head was 3.63 ± 0.21.

Tofu of Example 1 using 1.25% grapefruit concentrate and 0.1% magnesium chloride, tofu of Example 2 using 3.34 ± 0.18, grapefruit concentrate 1.5%, magnesium chloride 0.075% tofu of Example 2, 4.69 ± 0.03, grapefruit concentrate 2.5%, magnesium chloride 0.005 The head of Example 3 using% was 4.84 ± 0.10 with no significant difference between them. Tofu of Example 4 using 5% grapefruit concentrate was found to be 5.80 ± 0.02, and the higher the concentration of the grapefruit concentrate, the higher the value of redness.

In the case of b (yellowness), the commercial stew tofu used as a positive control showed the lowest yellowness value of 3.72 ± 0.46. In addition, the commercial tofu head was 5.23 ± 0.54. Tofu of Example 1 using 1.25% grapefruit concentrate and 0.1% magnesium chloride, tofu of Example 2 using 4.45 ± 0.16, grapefruit concentrate 1.5%, magnesium chloride 0.075% tofu of Example 2 to 5.65 ± 0.04, grapefruit concentrate 2.5%, magnesium chloride 0.005 Tofu of Example 3 using% was 6.51 ± 0.13, tofu using 5% grapefruit concentrate was 8.13 ± 0.03, it can be seen that the yellowness value increases as the concentration of grapefruit concentrate increases.

Experimental Example  5: internal chromaticity measurement

The internal chromaticity of the tofu prepared in Examples 1 to 4 and Comparative Example 1 prepared above was measured. The results are shown in FIG.

In the case of L (brightness), the brightness value of tofu of Example 1 using commercial stew tofu, commercial tofu tofu, control tofu of Comparative Example 1 using magnesium chloride 2%, grapefruit concentrate 1.25%, and magnesium chloride 0.1% was significant. There was no difference.

In addition, there was no significant difference in tofu of Example 2 using 1.5% grapefruit concentrate and 0.075% of magnesium chloride and tofu of Example 4 using 5% grapefruit concentrate. The value of tofu of Example 3 using 2.5% of grapefruit concentrate and 0.005% of magnesium chloride was 88.33 ± 0.41. Brightness was shown to be different according to the ratio of grapefruit concentrate and magnesium chloride.

In the case of a (redness), the redness of the commercial stew head and the commercially tofu head had no significant difference, showing the lowest redness. Tofu of Example 4 using 5% grapefruit concentrate and tofu of Example 2 using 1.5% grapefruit concentrate and 0.075% magnesium chloride were not significantly different.

For b (yellowness), note between head 3.91 ± 0.41 of Example 1 using 1.25% grapefruit concentrate and 0.075% magnesium chloride and head 3.43 ± 0.014 of Example 3 using 2.5% grapefruit concentrate and 0.005% magnesium chloride. There was no difference. In addition, there was no significant difference between 5.15 ± 0.07 of Tofu of Example 2 using 1.5% of grapefruit concentrate and 0.075% of magnesium chloride and 5.13 ± 0.28 of Tofu of Example 4 using 5% of grapefruit concentrate.

Experimental Example  6: water holding

The water holding power of the control head prepared in Examples 1 to 4 and Comparative Example 1 was measured. The results are shown in FIG.

The commercially available stew tofu and commercial tofu head showed the highest water holding capacity of 43.27 ± 4.82% and 40.62 ± 3.40%.

Tofu of Example 1 using 1.25% grapefruit concentrate and 0.075% magnesium chloride, tofu of Example 2 using 1.5% grapefruit concentrate and 0.075% magnesium chloride, respectively, at 38.60 ± 0.67% and 37.58 ± 4.58%, respectively. Showed no significant difference from the positive control group.

Tofu of Tofu of Comparative Example 1 using 2% of magnesium chloride was 30.07 ± 4.09%, 2.5% of grapefruit concentrate and 0.005% of magnesium chloride, and tofu of Example 3 was 32.47 ± 3.00% compared to tofu with other grapefruit concentrate. It showed somewhat low water holding power.

Experimental Example  7: Determination of moisture content

The moisture content of the tofu prepared in Examples 1 to 4 and Comparative Example 1 prepared above was measured.

There was no significant difference in the water content of the tofu of Example 1 using commercially prepared tofu tofu, commercial tofu tofu, 1.25% grapefruit concentrate, and 0.1% magnesium chloride, and the tofu of Example 1 was compared with that of other examples. The moisture content was higher than the control. The remaining tofu of Comparative Example 1 and Examples 2 to 4 both had lower moisture content than commercial tofu, which was a positive control.

Experimental Example  8: hardness measurement

The hardness of the tofu prepared in Examples 1 to 4 and Comparative Example 1 prepared above was measured. Hardness measurement criteria are shown in Table 2.

In the positive control group, the marketed stew tofu was significantly lower in hardness than the commercial tofu tofu. The control tofu of Comparative Example 1 using magnesium chloride 2% showed the highest hardness. Tofu of Examples 1 and 3 using 1.25% and 2.5% of grapefruit concentrate were similar in hardness to commercially available stew tofu, and can be used as stew tofu, and tofu of Examples 2 and 4 using 1.5% and 5% of grapefruit concentrate. Its hardness is similar to that of commercial tofu head, so it can be used as tofu head.

In the present invention, tofu was prepared by combining grapefruit concentrate with a natural coagulant and magnesium chloride with a chemical coagulant. Tofu, which was most similar to commercially available tofu during taste, texture, and cutting through physical and chemical experiments, was prepared using tofu in a concentration of 1.25% grapefruit concentrate and 0.1% magnesium chloride. It was found to be the closest product to tofu. In addition, the tofu of Example 2 using 1.5% of grapefruit concentrate and 0.075% of magnesium chloride was similar to the commercial tofu, which was next a positive control.

Claims (7)

Soaking the dried beans in water and then grinding them (1);
(2) separating the soymilk by increasing the crushed soybeans and filtering; And
After heating and cooling the soy milk, the step of preparing tofu by adding a grapefruit concentrate and magnesium chloride as a coagulant,
Tofu prepared by adding the grapefruit concentrate and magnesium chloride as a coagulant, the yield and water holding capacity are increased, compared to tofu prepared by adding only magnesium chloride as a coagulant. The method of claim 1, wherein a coagulant is added to the heated and cooled soymilk by 1.0 wt% to 6 wt%. The method of claim 1, wherein the coagulant is added 1.25% by weight to 5% by weight of grapefruit concentrate, and 0 to 0.1% by weight of magnesium chloride. The method of claim 1, wherein the coagulant is 1.25% by weight of grapefruit concentrate, 0.1% by weight of magnesium chloride is added, manufacturing method of tofu.  The preparation of tofu according to claim 1, wherein the cooker is heated to a temperature of 90 to 100 ° C. while stirring the ground beans, and then additionally heated for 5 to 15 minutes after reaching the temperature. Way. delete Tofu prepared by the method of any one of claims 1 to 5.

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